Lauren's Pasta (with Shrimp and Asiago)
Tender shrimp in an Asiago cream sauce with sun-dried tomatoes and spinach.
Ingredients
- 1 pound shrimp, peeled, deveined, tails off
- kosher salt, to taste
- ground white pepper, to taste
- 8 ounces linguine pasta, or other noodle pasta
- 1 - 2 tablespoons unsalted butter
- 1 - 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced or pushed through a garlic press
- 2 - 2 1/2 cups heavy cream
- 8 ounces oil-packed sun-dried tomatoes, drained well and sliced, see Notes
- 6 ounces fresh baby spinach, chopped
- 3 ounces Asiago cheese, shredded
- 3 tablespoons Italian parsley, chopped
Instructions
- Season the shrimp with salt and pepper. Set aside.
- Bring 2 quarts of filtered water and 1 ½ tablespoons of kosher salt up to a boil. Placing a lid on the pot will heat the water quicker. Once up to a rolling boil, cook the pasta according to package directions for al dente.
- While the pasta water is heating and the pasta is cooking, heat 1 tablespoon of butter and 1 tablespoon of oil in a large skillet over medium-high heat.
- Once the butter is melted, add the shrimp in one layer (you may have to cook the shrimp in 2 batches adding more butter and oil as needed) and cook for about 2 minutes. Turn them over and cook for another 1 to 2 minutes, or until just cooked through. Set them aside on a plate. Cover loosely with foil to keep warm.
- Lower the heat to low and add the garlic, stirring constantly for about 20 seconds. Do not allow the garlic to brown.
- Add 2 cups of the heavy cream and sun-dried tomatoes. Increase the heat to medium, stirring, until the cream is hot, but do not bring up to a boil.
- Add the spinach and stir frequently until wilted. Taste for seasoning and adjust. Be aware that the Asiago cheese does contain salt, so do not oversalt at this point.
- Once the spinach is wilted., remove the skillet from the heat.
- Add the cheese in 2 additions, stirring constantly, until the sauce is a creamy consistency.
- Add the shrimp back to the pan, stir. Heat through on low heat so you do not overcook the shrimp. Taste once more and adjust salt and pepper as desired.
- Pour into a large serving bowl or into individual bowls and garnish with chopped parsley and additional shaved Asiago cheese. Serve very warm.
Notes
I read labels when it comes to “oil-packed” anything. My family is steering away from seed oils. Even if a jar label says “in extra-virgin olive oil,” it can very well also include a seed oil (safflower oil, etc.). Choose according to your preferences, though.
The nutrition chart is calculated with 2 ½ cups of heavy cream, 1 ½ teaspoons of kosher salt, and ¾ teaspoon ground white pepper. The chart does not account for salt in the pasta water.
Nutrition Facts
Lauren's Pasta (with Shrimp and Asiago)
Amount per Serving
Calories
1161.27
% Daily Value*
Fat
83.81
g
129
%
Saturated Fat
44.22
g
276
%
Trans Fat
1.84
g
Polyunsaturated Fat
4.86
g
Monounsaturated Fat
25.36
g
Cholesterol
305.02
mg
102
%
Sodium
1537.46
mg
67
%
Potassium
1419.22
mg
41
%
Carbohydrates
62.56
g
21
%
Fiber
6.29
g
26
%
Sugar
6.09
g
7
%
Protein
40.54
g
81
%
Vitamin A
3656
IU
73
%
Vitamin C
77.48
mg
94
%
Calcium
401.03
mg
40
%
* Percent Daily Values are based on a 2000 calorie diet.
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